Best 8 Lasagna Deluxe Recipes

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Indulge in a culinary journey with our Lasagna Deluxe collection, an exquisite symphony of flavors and textures that will tantalize your taste buds. Experience a lasagna like no other, featuring a rich and hearty meat sauce, layers of tender pasta sheets, and an indulgent combination of three types of cheese - mozzarella, parmesan, and ricotta. This iconic dish is elevated to new heights with the addition of sautéed mushrooms, spinach, and bell peppers, creating a delightful symphony of flavors and colors.

This article offers a diverse range of lasagna recipes that cater to various dietary preferences and skill levels. From the classic lasagna recipe that embodies tradition to the vegetarian lasagna that celebrates the bounty of fresh vegetables, our collection has something for every palate. We also feature a gluten-free lasagna recipe that allows those with dietary restrictions to savor this Italian masterpiece.

Let's cook with our recipes!

DEADLY DELICIOUS LASAGNA



Deadly Delicious Lasagna image

This is possibly the most fattening, but also most delicious, lasagna ever!

Provided by Paul Kahl

Categories     World Cuisine Recipes     European     Italian

Time 1h10m

Yield 18

Number Of Ingredients 7

1 (16 ounce) package lasagna noodles
1 pound pork sausage
2 pounds ricotta cheese
3 (26 ounce) jars spaghetti sauce
1 pound grated Parmesan cheese
1 pound shredded mozzarella cheese
½ pound spinach, rinsed and chopped

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and lay noodles on a paper towel.
  • In a large skillet over medium heat, cook sausage, spicing to taste, until no longer pink, and reserve.
  • In a large bowl, mix the ricotta and 2 jars of spaghetti sauce. In a medium bowl, mix the Parmesan and mozzarella cheeses.
  • Stir all but one cup of the cheese mixture into the ricotta mixture; stir in the sausage and chopped spinach.
  • Preheat oven to 425 degrees F (220 degrees C).
  • Coat the bottom of a 9x13 inch baking dish with a thin layer of spaghetti sauce. Lay 3 to 4 noodles lengthwise and side by side; then lay 3 to 4 noodles overlapping and in a staggered pattern on top.
  • Add a generous layer of the sausage/cheese; repeat layers twice, until they have reach 1/2 inch from the top of the baking dish. Layer noodles on top of the lasagna and coat in the last jar of spaghetti sauce. Cover with last cup of cheese mixture and bake in preheated oven for 45 minutes or until golden brown. Slice and serve, and then see a dietician... It's deadly.

Nutrition Facts : Calories 575 calories, Carbohydrate 38.7 g, Cholesterol 87.4 mg, Fat 33.4 g, Fiber 4.3 g, Protein 29.8 g, SaturatedFat 16.5 g, Sodium 1262 mg, Sugar 12.2 g

WORLD'S BEST LASAGNA



World's Best Lasagna image

It takes a little work, but it is worth it.

Provided by John Chandler

Categories     World Cuisine Recipes     European     Italian

Time 3h15m

Yield 12

Number Of Ingredients 20

1 pound sweet Italian sausage
¾ pound lean ground beef
½ cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
½ cup water
2 tablespoons white sugar
1 ½ teaspoons dried basil leaves
½ teaspoon fennel seeds
1 teaspoon Italian seasoning
1 ½ teaspoons salt, divided, or to taste
¼ teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
¾ pound mozzarella cheese, sliced
¾ cup grated Parmesan cheese

Steps:

  • In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 teaspoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
  • Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
  • Preheat oven to 375 degrees F (190 degrees C).
  • To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
  • Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Nutrition Facts : Calories 448.2 calories, Carbohydrate 36.5 g, Cholesterol 81.8 mg, Fat 21.3 g, Fiber 4 g, Protein 29.7 g, SaturatedFat 9.9 g, Sodium 1400.4 mg, Sugar 8.6 g

THE BEST LASAGNA



The Best Lasagna image

A long-simmered beef ragu lets the brightness of the tomatoes shine through while developing a meaty richness. Our ricotta is mixed with nutty Parmesan that tempers the sharp garlic and adds flavor. We worked hard to get the right balance of the ricotta and tomato sauce in the layers since each element has their own voice. Our lasagna also uses less mozzarella than many other recipes - we prefer the creaminess of ricotta over the stringiness of melted mozzarella. Look for the shorter noodles - you won't need to cut them when assembling the lasagna.

Provided by Food Network Kitchen

Categories     main-dish

Time 5h

Yield 8 servings

Number Of Ingredients 21

1 pound ground beef
2 tablespoons olive oil, plus more for greasing
3 ounces pancetta, cut into 1/8-inch pieces
1 large carrot, cut into 1/8-inch pieces
1 large celery stalk, cut into 1/8-inch pieces
1 medium yellow onion, cut into 1/8-inch pieces
6 cloves garlic, finely grated
1 bay leaf
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon freshly ground nutmeg
Kosher salt and freshly ground black pepper
1/4 cup tomato paste
1/2 cup dry white wine
Two 28-ounce cans whole peeled tomatoes
2 large sprigs basil
1 large piece of Parmesan rind
1 pound dried lasagna noodles (see Cook's Note)
2 cups whole milk ricotta
1 1/4 cup grated Parmesan
8 ounces whole milk mozzarella, grated on the large holes of a box grater (about 2 cups)

Steps:

  • Place the beef in a large bowl and "pull" it apart with two forks as if you were shredding pulled pork, breaking up the clumps and loosening the meat without compacting it.
  • Heat the oil in a Dutch oven or large heavy pot over medium-high heat. Add the pancetta and cook, stirring occasionally, until the fat has rendered and the meat is golden brown, 5 to 7 minutes. Transfer the pancetta to a large bowl with a slotted spoon, leaving the fat in the pot.
  • Spread the beef in an even layer in the same pot and cook undisturbed until lightly browned, about 3 minutes. Toss and continue to cook, breaking up any clumps and scraping up any browned bits from the pot, until the meat is browned and completely cooked, 5 to 6 minutes. Transfer the browned meat with a slotted spoon to the bowl with the pancetta, leaving the fat in the pot.
  • Reduce the heat to medium. Add the carrots, celery, onions, half the garlic, the bay leaf, oregano, red pepper flakes, nutmeg, 2 teaspoons salt and 1/4 teaspoon black pepper to the pot and cook, stirring occasionally, until the vegetables are tender but not browned, 6 to 8 minutes.
  • Add the tomato paste and cook, stirring constantly, until it's very fragrant and brick red colored, about 2 minutes. Stir in the wine, bring to a boil and reduce until the liquid is very thick and no smell of alcohol remains, 6 to 8 minutes. Add the tomatoes and the reserved pancetta and beef, bring to a boil and then reduce the heat to low. Add the basil and Parmesan rind and simmer, stirring occasionally, until most of the liquid has evaporated and the sauce resembles sloppy joes, 2 to 2 1/2 hours. There shouldn't be any rapid bubbles while cooking. Instead, the ragu should release occasional small bubbles. If the ragu reduces too quickly, add 1/2 cup of water and continue cooking. Repeat if necessary. The ragu needs the full 2 to 2 1/2 hour cook time to develop the flavors.
  • Discard the bay leaf, basil and Parmesan rind. Break up any remaining clumps of meat with the back of a spoon, making an even textured sauce. Season with salt and set aside until ready to assemble.
  • Arrange a rack in the center of the oven and preheat to 350 degrees F.
  • Bring a large pot of salted water to a boil over high heat. Cook the noodles, stirring occasionally and separating them to prevent sticking, until softened and bendable but are still hard and chalky in the center, about 5 minutes. Transfer the noodles to a large bowl of cold water and set aside until ready to assemble.
  • Stir together the ricotta, 1 cup of the Parmesan, the remaining grated garlic and 2 teaspoons salt in a medium bowl until thoroughly combined. Set aside until ready to assemble.
  • Lightly oil a 13-by-9-inch glass or ceramic baking pan. Spread 1 cup of the ragu evenly in the bottom of the pan. Lay a single layer of noodles over the ragu (if you're using long noodles, you will need to cut some noodles to fill the gaps). Spread 1 1/2 cups of the ragu over the noodles. Dollop 3/4 cup of the ricotta mixture over the ragu and spread lightly with a small offset spatula. Sprinkle with 1/2 cup of the mozzarella, followed by another layer of noodles. Repeat with the remaining pasta, ragu, ricotta mixture and mozzarella, creating 4 layers of pasta and ending with the remaining 1/2 cup mozzarella. (The lasagna should come just above the top of the pan but it will sink down slightly as it cooks.) Top with the remaining 1/4 cup Parmesan.
  • Lightly oil a piece of foil and cover the pan. Put the pan on a rimmed baking sheet to catch any drips. Bake the lasagna until bubbling gently around the edges, about 1 hour.
  • Remove the lasagna from the oven and increase the oven temperature to 450 degrees F. Remove the foil and then continue to bake the lasagna until the top is browned and crisp around the edges, 15 to 20 minutes.
  • Let sit 10 minutes before serving.

CLASSIC LASAGNA



Classic Lasagna image

While not a 30-minute meal, this lasagna is quicker and more straightforward than most. If you're in a real time crunch, use your favorite jarred red sauce. For greater success with the lasagna noodles, which have a tendency to stick together, boil them in the largest pot possible or work in batches - they need as much water as possible to move freely so they don't clump. This lasagna can be assembled, baked and refrigerated up to five days ahead, or frozen up to a month ahead if wrapped tightly.

Provided by Alison Roman

Categories     dinner, weekday, weeknight, casseroles, pastas, main course

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 16

2 tablespoons olive oil
1 pound Italian sausage, sweet or hot (optional), casings removed
1 large yellow onion, finely chopped
2 garlic cloves, finely chopped
Kosher salt, freshly ground pepper
2 tablespoons tomato paste
1 (28-ounce) can whole, peeled tomatoes
1 (28-ounce) can crushed tomatoes
Kosher salt
1 1/2 pounds fresh mozzarella, grated or shredded into small pieces
16 ounces (2 cups) whole milk ricotta
1 cup coarsely grated Parmesan, plus more for sprinkling on top (optional)
1/4 cup heavy cream
Freshly ground pepper
1 pound dried lasagna noodles (not the no-boil variety)
Olive oil

Steps:

  • Make the sauce: Heat oil in a large, heavy bottomed pot over medium heat. Add sausage, if using, and cook, stirring occasionally, until it's starting to brown but not yet crisp, about 5 minutes.
  • Add onion and garlic and season with salt and pepper. Cook, stirring occasionally, until the onion is totally softened and translucent (without letting it brown), 8 to 10 minutes. Add tomato paste and continue to cook, stirring until the tomato paste has turned a deeper brick red color, tinting the oil and onions a fiery orange color, about 2 minutes.
  • Using your hands, crush the whole tomatoes into smaller, bite-size pieces and add them and the crushed tomatoes, stirring to scrape up any bits from the bottom of the pot. Fill one of the tomato cans halfway with water and add it to the pot. Season with salt and pepper. Bring to a simmer and cook, stirring occasionally, until the tomato sauce has thickened and flavors have come together, 20 to 30 minutes.
  • Make the lasagna: Heat oven to 375 degrees and set a large pot of salted water to boil.
  • Set aside 1 cup mozzarella. In a medium bowl, combine remaining mozzarella, ricotta, 1 cup Parmesan and cream; season with salt and pepper and set aside.
  • Cook lasagna noodles in the large pot of salted boiling water until just softened (before they are even aldente), about 4 minutes. Drain and separate any noodles that are trying to stick together, slicking them with a bit of olive oil to prevent them from sticking further.
  • Spoon a bit of sauce on the bottom of a 3-quart baking dish and top with a layer of noodles, avoiding any heavy overlap.
  • Top with about 1 ¼ cups of sauce, and dollop ¼ of the cheese mixture over. Top with another layer of noodles and repeat three more times, ending with the last of the noodles (depending on size of the noodle/shape of the baking dish, you may have a few extra noodles) and the last of the sauce. Top with reserved 1 cup mozzarella and more Parmesan, if you like.
  • Cover loosely with aluminum foil and place baking dish on a foil-lined rimmed baking sheet (to prevent any overflow from burning on the bottom of your oven).
  • Bake until pasta is completely tender and cooked through and sauce is bubbling up around the edges, 30 to 40 minutes. Remove foil and increase temperature to 450 degrees. Continue to bake until lasagna is golden brown on top with frilly, crispy edges and corners, another 15 to 20 minutes. Let cool slightly before eating.

Nutrition Facts : @context http, Calories 938, UnsaturatedFat 29 grams, Carbohydrate 61 grams, Fat 58 grams, Fiber 6 grams, Protein 44 grams, SaturatedFat 26 grams, Sodium 1333 milligrams, Sugar 11 grams

BEST LASAGNA



Best Lasagna image

Want to know how to make lasagna for a casual holiday meal? You can't go wrong with this deliciously rich meat lasagna recipe. My grown sons and daughter-in-law request it for their birthdays, too. -Pam Thompson, Girard, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 12 servings.

Number Of Ingredients 18

9 lasagna noodles
1-1/4 pounds bulk Italian sausage
3/4 pound ground beef
1 medium onion, diced
3 garlic cloves, minced
2 cans (one 28 ounces, one 15 ounces) crushed tomatoes
2 cans (6 ounces each) tomato paste
2/3 cup water
2 to 3 tablespoons sugar
3 tablespoons plus 1/4 cup minced fresh parsley, divided
2 teaspoons dried basil
3/4 teaspoon fennel seed
3/4 teaspoon salt, divided
1/4 teaspoon coarsely ground pepper
1 large egg, lightly beaten
1 carton (15 ounces) ricotta cheese
4 cups shredded part-skim mozzarella cheese
3/4 cup grated Parmesan cheese

Steps:

  • Cook noodles according to package directions; drain. Meanwhile, in a Dutch oven, cook sausage, beef and onion over medium heat 8-10 minutes or until meat is no longer pink, breaking up meat into crumbles. Add garlic; cook 1 minute. Drain., Stir in tomatoes, tomato paste, water, sugar, 3 tablespoons parsley, basil, fennel, 1/2 teaspoon salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally., In a small bowl, mix egg, ricotta cheese and remaining parsley and salt., Preheat oven to 375°. Spread 2 cups meat sauce into an ungreased 13x9-in. baking dish. Layer with 3 noodles and a third of the ricotta mixture. Sprinkle with 1 cup mozzarella cheese and 2 tablespoons Parmesan cheese. Repeat layers twice. Top with remaining meat sauce and cheeses (dish will be full)., Bake, covered, 25 minutes. Bake, uncovered, 25 minutes longer or until bubbly. Let stand 15 minutes before serving.

Nutrition Facts : Calories 519 calories, Fat 27g fat (13g saturated fat), Cholesterol 109mg cholesterol, Sodium 1013mg sodium, Carbohydrate 35g carbohydrate (10g sugars, Fiber 4g fiber), Protein 35g protein.

DELUXE LASAGNA



Deluxe Lasagna image

This is what I make when I really want to impress guests, or as a special treat for my husband. This is a very filling, meaty lasagna. Goes great with a fresh salad and garlic bread.

Provided by SabrinaFree

Categories     European

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 20

1 box oven-ready lasagna noodle
1/2 lb Italian sausage
1/2 lb lean ground beef
1 small onion, minced
2 garlic cloves, minced
1 tablespoon oregano
1 teaspoon basil
1 teaspoon garlic salt
black pepper
olive oil
i 14 oz. can Italian-style diced tomatoes
1 (8 ounce) can tomato paste
3 button mushrooms, minced
1 carrot, finely minced
15 1/2 ounces cottage cheese, small curd
8 ounces ricotta cheese, part skim
2 bags shredded mozzarella cheese
2 eggs, beaten
1 teaspoon parsley flakes
parmesan cheese

Steps:

  • Preheat oven to 375 degrees.
  • In a skillet over medium heat, warm olive oil. When warmed, add garlic and onion, stirring until onion is slightly translucent. Add sausage and ground beef, brown. While browning, chop meat down to as small as you can get it. Drain oil. Add seasonings. (You can really put them to taste, and add whatever favorite Italian seasonings you like) Add tomatoes, tomato paste and vegetables. Simmer, stirring occasionally. If sauce is too thick, add a small can of tomato sauce, or water. If too thin, add a bit more tomato paste.
  • Meanwhile, in a separate bowl combine cottage cheese, ricotta cheese and 1 bag of mozzarella. Add parmesan to taste. Add eggs and parsley and mix well.
  • Grease a 13 x 9 inch baking pan (glass works best). Add to the bottom of the pan just a couple spoonfuls of the meat mixture, spread evenly. You just want enough sauce to fully wet the bottom of the pan. Layer over that 3 lasagna noodles. Layer over that about 1/3 of the cheese mixture. Add lasagna noodles. Layer over those about 1/3 of the meat mixture. Continue layering, ending with meat mixture on top. Sprinkle remaining bag of mozzarella cheese over meat mixture. Use as much, or as little cheese as you like. Sprinkle with more parmesan and parsley flakes. Cover with aluminum foil. Bake in oven for 45 minutes to 1 hour. Remove foil and place back in oven just until cheese is golden.

Nutrition Facts : Calories 207.2, Fat 12.3, SaturatedFat 5.6, Cholesterol 74.3, Sodium 583.1, Carbohydrate 7.5, Fiber 1.2, Sugar 3.2, Protein 16.6

CLASSIC LASAGNE



Classic lasagne image

Prepare this easy lasagne ahead of time and save in the freezer, uncooked, for when you need it during a busy week. Then just bake for an extra 45 mins.

Provided by Emma Lewis

Categories     Dinner, Lunch, Main course

Time 2h

Number Of Ingredients 9

2 tbsp olive oil, plus a little for the dish
750g lean beef mince
90g pack prosciutto
half quantity of our tomato sauce
200ml hot beef stock
a little grated nutmeg
300g pack fresh lasagne sheets
half quantity of our white sauce
125g ball mozzarella, torn into thin strips

Steps:

  • To make the meat sauce, heat 2 tbsp olive oil in a frying pan and cook 750g lean beef mince in two batches for about 10 mins until browned all over.
  • Finely chop 4 slices of prosciutto from a 90g pack, then stir through the meat mixture.
  • Pour over 800g passata or half our basic tomato sauce recipe and 200ml hot beef stock. Add a little grated nutmeg, then season.
  • Bring up to the boil, then simmer for 30 mins until the sauce looks rich.
  • Heat oven to 180C/fan/160C/gas 4 and lightly oil an ovenproof dish (about 30 x 20cm).
  • Spoon one third of the meat sauce into the dish, then cover with some fresh lasagne sheets from a 300g pack. Drizzle over roughly 130g ready-made or homemade white sauce.
  • Repeat until you have 3 layers of pasta. Cover with the remaining 390g white sauce, making sure you can't see any pasta poking through.
  • Scatter 125g torn mozzarella over the top.
  • Arrange the rest of the prosciutto on top. Bake for 45 mins until the top is bubbling and lightly browned.

Nutrition Facts : Calories 580 calories, Fat 32 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 44 grams protein, Sodium 1.71 milligram of sodium

MAC & CHEESE LASAGNA



Mac & Cheese Lasagna image

Trying to decide between two family favorites? This Mac & Cheese Lasagna solves that for you! Watch our video to see how easy Mac & Cheese Lasagna is.

Provided by My Food and Family

Categories     Home

Time 40m

Yield 4 servings

Number Of Ingredients 5

1 pkg. (7-1/4 oz.) KRAFT Macaroni & Cheese Dinner
1/2 lb. lean ground beef
1-1/2 cups CLASSICO Tomato and Basil Pasta Sauce
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
2 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

  • Heat oven to 350°F.
  • Prepare Dinner as directed on package, using the Light Prep directions. Meanwhile, brown meat in skillet; drain.
  • Spread half the Dinner onto bottom of 8-inch square baking dish sprayed with cooking spray; top with layers of half each of the pasta sauce, meat and shredded cheese. Repeat layers. Sprinkle with Parmesan.
  • Bake 20 min. or until heated through.

Nutrition Facts : Calories 400, Fat 16 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 55 mg, Sodium 750 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 24 g

Tips:

  • Use fresh lasagna noodles for the best texture and flavor.
  • Don't overcook the noodles. They should be al dente, or slightly firm to the bite.
  • Use a variety of cheeses in your lasagna. A good combination is ricotta, mozzarella, and Parmesan.
  • Don't skimp on the sauce. Use a generous amount to keep the lasagna moist and flavorful.
  • Let the lasagna rest for at least 15 minutes before slicing and serving. This will help it to set and hold its shape.

Conclusion:

Lasagna is a classic Italian dish that is loved by people all over the world. It is a versatile dish that can be made with a variety of ingredients, making it a great option for any occasion. Whether you are making it for a special occasion or a weeknight dinner, lasagna is sure to please everyone at the table.

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